Concorde Entertainment Group, established in 1987, is a leading Calgary hospitality company with 21 diverse establishments, offering exceptional dining and entertainment experiences for all.
Calgary, Alberta
Concorde Group entered Calgary’s hospitality scene in 1987 with the opening of Republik, a college bar dedicated to alternative music fans and 38 years later has grown to become one of Canada’s largest and most diverse hospitality companies. Now with a total of 21 establishments under its banner, each with its own unique vision, Concorde Group remains focused on bringing exceptional dining and entertainment experiences to Calgary. Whether you're looking for a seat on a patio, a gourmet meal, a counter-served burger and shake or a night out on the town, Concorde Group is always at the heart of fun offering something for all Calgarians.
On-site · Calgary
The Line Cook is responsible for accurately executing food orders while maintaining high standards of food quality, presentation, and safety. They must also ensure the kitchen environment remains clean and organized while supporting fellow staff members.
On-site · Calgary
The dishwasher is responsible for maintaining a clean and sanitary supply of kitchenware and equipment while assisting with food preparation. They must ensure the dishwashing area remains organized and compliant with all hygiene and safety standards.
On-site · Calgary
The bartender is responsible for creating and serving beverages, maintaining bar cleanliness, and providing exceptional customer service. They also assist with table service, inventory management, and ensuring compliance with all health and safety regulations.
On-site · Calgary
The dishwasher is responsible for maintaining a clean and sanitary supply of kitchenware and assisting kitchen staff with food preparation. They must operate dishwashing equipment safely while ensuring the kitchen area meets all hygiene and safety standards.
On-site · Calgary
The host is responsible for greeting guests, managing reservations, and ensuring the smooth flow of restaurant operations. They also assist with takeout orders, settle bills, and maintain the cleanliness of the front desk area.
On-site · Calgary
The Line Cook is responsible for accurately executing food orders while maintaining high standards of food quality, presentation, and safety. They must also ensure the kitchen environment remains clean and organized while supporting team efficiency and guest satisfaction.
On-site · Calgary
The Sous Chef oversees daily kitchen operations, including food production, menu planning, and inventory management. They are also responsible for supervising kitchen staff, ensuring food safety standards, and providing mentorship to the team.
On-site · Calgary
The pastry cook is responsible for preparing baked goods and dessert menu items while maintaining kitchen cleanliness and food safety standards. They will also assist the Pastry Chef with daily production and manage inventory control for kitchen items.
On-site · Calgary
The pastry cook is responsible for preparing baked goods and dessert menu items while maintaining high standards of food presentation and quality. They must also manage inventory, ensure kitchen cleanliness, and adhere to strict food safety and sanitation protocols.
On-site · Canmore
Ensure all kitchenware and cooking equipment are cleaned, sanitized, and stored according to restaurant standards. Assist kitchen staff with food preparation and maintain the cleanliness of the dishwashing area.
On-site · Calgary
The Sommelier is responsible for delivering exceptional wine service to guests and acting as a leader for the Front of House team. They will also support the development of the wine program through staff training, inventory management, and collaboration with the Corporate Sommelier.
On-site · Calgary
The dishwasher is responsible for maintaining a clean and sanitary supply of kitchenware and assisting kitchen staff with food preparation. They must ensure the dishwashing area is kept clean and operate equipment safely while adhering to hygiene standards.
On-site · Calgary
The manager oversees daily front of house operations, including staff scheduling, inventory control, and employee training. They are responsible for ensuring high levels of guest service, managing budgets, and maintaining effective communication between front and back of house teams.
On-site · Calgary
The Sous Chef oversees daily kitchen operations, including food production, inventory management, and staff supervision. They are responsible for maintaining high quality and safety standards while assisting the Head Chef with administrative tasks and team development.
On-site · Calgary
The bartender is responsible for preparing and serving beverages while providing exceptional customer service in a fast-paced arcade environment. They must also manage bar operations, including inventory, cleaning, and ensuring compliance with all health and safety regulations.
On-site · Calgary
The General Manager is responsible for the overall performance of the restaurant, including achieving sales objectives, maintaining service quality, and ensuring facility cleanliness. They will lead recruitment, staff training, financial reporting, and collaborate with marketing teams to drive business growth.
On-site · Calgary
The dishwasher is responsible for maintaining a clean and sanitary supply of kitchenware and equipment while assisting staff with food preparation. They must ensure the dishwashing area remains organized and adheres to all restaurant hygiene and safety standards.
On-site · Calgary
The host is responsible for greeting guests, managing reservations, and ensuring the smooth flow of restaurant operations. They also assist with takeout orders, monitor the dining experience, and provide support to the service team.
On-site · Calgary
The host is responsible for greeting guests, managing reservations, and ensuring the smooth flow of restaurant operations. They also handle takeout orders, assist with billing, and monitor the overall guest dining experience.
On-site · Calgary
The bartender is responsible for creating and serving beverages, maintaining bar cleanliness, and providing exceptional customer service. They must also manage inventory, handle financial transactions, and assist with table service as needed.
